Street Corn Chicken Bowl: A Delicious & Easy Recipe

Street Corn Chicken Bowl: Prepare to be transported to a vibrant street food festival with every single bite! Imagine juicy, perfectly seasoned chicken nestled atop a bed of fluffy rice, all smothered in the creamy, smoky, and utterly irresistible flavors of Mexican street corn. This isn’t just a meal; it’s an experience.

Elote, the inspiration behind this dish, has a rich history deeply rooted in Mexican culture. For generations, street vendors have grilled corn on the cob, slathering it with mayonnaise, cotija cheese, chili powder, and lime juice, creating a symphony of flavors that’s both comforting and exciting. We’ve taken those iconic flavors and transformed them into a complete and satisfying meal.

What makes a Street Corn Chicken Bowl so incredibly appealing? It’s the perfect balance of textures and tastes. The sweetness of the corn, the tang of the lime, the subtle heat of the chili powder, and the savory chicken all come together in perfect harmony. Plus, it’s incredibly convenient! This recipe is quick and easy to make, making it ideal for busy weeknights or a fun weekend lunch. Get ready to experience a fiesta in your bowl!

this Recipe

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper to taste
• For the Street Corn:
• 4 ears of corn, husks and silk removed
• 2 tablespoons olive oil
• 1/4 cup mayonnaise
• 1/4 cup sour cream or Greek yogurt
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced
• 1/4 teaspoon chili powder
• Salt and freshly ground black pepper to taste
• For the Rice:
• 2 cups cooked rice (white, brown, or cilantro-lime rice)
• For the Bowl Assembly:
• 1 can (15 ounces) black beans, rinsed and drained
• 1 avocado, diced
• Optional toppings: chopped red onion, pickled jalapeños, hot sauce

Preparing the Chicken:

1. First, let’s get our chicken ready. In a medium bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, cumin, cayenne pepper (if using), salt, and pepper. This is our spice rub that will give the chicken that amazing flavor.
2. Add the chicken cubes to the bowl with the spice mixture. Toss everything together really well, making sure each piece of chicken is evenly coated with the spices. You want every bite to be bursting with flavor!
3. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the skillet in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of sear. If necessary, cook the chicken in batches.
4. Cook the chicken for about 5-7 minutes, flipping occasionally, until it’s cooked through and nicely browned on all sides. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
5. Once the chicken is cooked, remove it from the skillet and set it aside. We’ll keep it warm while we prepare the rest of the ingredients.

Making the Street Corn:

1. Now, let’s move on to the star of the show: the street corn! There are a couple of ways to cook the corn. You can grill it, boil it, or even roast it in the oven. I prefer grilling for that smoky flavor, but I’ll give you instructions for all three methods.

Grilling the Corn:

1. Preheat your grill to medium-high heat.
2. Brush the corn with olive oil.
3. Grill the corn for about 10-15 minutes, turning occasionally, until the kernels are slightly charred and tender.

Boiling the Corn:

1. Bring a large pot of water to a boil.
2. Add the corn to the boiling water and cook for 5-7 minutes, until the kernels are tender.
3. Remove the corn from the pot and let it cool slightly.

Roasting the Corn:

1. Preheat your oven to 400°F (200°C).
2. Brush the corn with olive oil.
3. Roast the corn for 20-25 minutes, turning halfway through, until the kernels are tender and slightly browned.
2. Once the corn is cooked using your preferred method, let it cool slightly. Then, carefully cut the kernels off the cob. You can do this by standing the corn upright on a cutting board and using a sharp knife to slice down the sides.
3. In a large bowl, combine the corn kernels, mayonnaise, sour cream (or Greek yogurt), cotija cheese, cilantro, lime juice, chili powder, salt, and pepper. Mix everything together until well combined. Taste and adjust the seasonings as needed. I sometimes add a pinch more chili powder for extra kick!

Assembling the Street Corn Chicken Bowls:

1. Now for the fun part: putting everything together! Grab your favorite bowls.
2. Start with a base of cooked rice in each bowl. You can use white rice, brown rice, or even cilantro-lime rice for extra flavor.
3. Top the rice with the seasoned chicken. Be generous!
4. Add a scoop of the street corn mixture to each bowl. This is where all the magic happens.
5. Sprinkle some black beans around the bowl.
6. Add diced avocado for creaminess and healthy fats.
7. If you’re feeling fancy, you can add some chopped red onion, pickled jalapeños, or a drizzle of hot sauce for extra flavor and heat.
8. Serve immediately and enjoy! These bowls are best enjoyed fresh.

Tips and Variations:

1. Make it Vegetarian: Substitute the chicken with grilled halloumi cheese or seasoned tofu for a vegetarian option.
2. Add More Veggies: Feel free to add other veggies to your bowl, such as bell peppers, zucchini, or cherry tomatoes.
3. Spice it Up: If you like things spicy, add more cayenne pepper to the chicken rub or use a spicier hot sauce.
4. Make it Ahead: You can prepare the chicken and street corn ahead of time and store them in the refrigerator. When you’re ready to eat, simply assemble the bowls.
5. Use Canned Corn: If you don’t have fresh corn, you can use canned or frozen corn. Just make sure to drain it well before using.
6. Cheese Options: If you can’t find cotija cheese, you can substitute it with feta cheese or queso fresco.
7. Rice Variety: Experiment with different types of rice, such as jasmine rice or quinoa.
8. Grilling the Chicken: You can also grill the chicken instead of cooking it in a skillet. Just make sure to cook it until it’s cooked through and nicely charred.
9. Lime Zest: Add some lime zest to the street corn mixture for extra citrusy flavor.
10. Smoked Corn: For an even smokier flavor, try smoking the corn on a smoker before cutting off the kernels.

Conclusion:

So, there you have it! This Street Corn Chicken Bowl recipe is more than just a meal; it’s a vibrant fiesta in a bowl, bursting with fresh flavors and textures that will leave you craving more. I truly believe this recipe is a must-try for anyone looking for a quick, easy, and incredibly satisfying weeknight dinner, or even a fun and flavorful lunch option. The combination of the juicy, seasoned chicken, the sweet and smoky grilled corn, the creamy avocado, and the tangy lime crema is simply irresistible.

But why is this particular recipe so special? It’s the perfect balance of sweet, savory, spicy, and creamy. It’s also incredibly versatile! You can easily adjust the spice level to your liking by adding more or less chili powder or using a hotter variety of pepper. Plus, it’s packed with wholesome ingredients, making it a meal you can feel good about eating.

Looking for serving suggestions or variations? The possibilities are endless! For a lighter meal, serve the chicken and corn mixture over a bed of crisp lettuce instead of rice. You could also swap out the rice for quinoa or cauliflower rice for a lower-carb option. If you’re feeling adventurous, try adding some black beans or roasted sweet potatoes for extra flavor and nutrients.

Here are a few more ideas to get your creative juices flowing:

Serving Suggestions & Variations:

* Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the lime crema for an extra kick.
* Go vegetarian! Substitute the chicken with grilled halloumi cheese or black beans for a delicious vegetarian option.
* Make it a salad! Toss all the ingredients together with some mixed greens and a light vinaigrette for a refreshing salad.
* Turn it into tacos! Use the chicken and corn mixture as a filling for warm tortillas and top with your favorite taco toppings.
* Add some crunch! Sprinkle some crushed tortilla chips or crispy fried onions on top for added texture.
* Make it ahead! Prepare the chicken and corn mixture ahead of time and store it in the refrigerator for a quick and easy meal later in the week.

I’m confident that once you try this Street Corn Chicken Bowl recipe, it will become a staple in your kitchen. It’s the perfect meal for busy weeknights, casual gatherings, or even a fun and flavorful potluck dish. It’s a guaranteed crowd-pleaser!

So, what are you waiting for? Grab your ingredients, fire up the grill (or your stovetop!), and get ready to experience a taste of summer in every bite. I’m so excited for you to try this recipe and discover just how delicious and easy it is to make.

And most importantly, I want to hear about your experience! Did you make any modifications? What did you think of the flavors? What did your family and friends think? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and I love seeing your creations! Happy cooking, and enjoy your delicious Street Corn Chicken Bowl! I hope you love it as much as I do!